Kitchen Stories' Rigatoni with Broccoli and Sausage Recipe

This article is in collaboration with Kitchen Stories.

Download the Rigatoni with Broccoli and Sausage recipe PDF here

Difficulty: Easy
Preparation: 25 min.
Baking: 0 min.
Resting: 0 min.

Ingredients
1 head broccoli
7 oz Italian sausages
10½ oz rigatoni
1 clove garlic
¼ cup olive oil
1 tsp chili flakes
1 lemon
1½ oz Parmesan cheese
½ cup pasta water
1 tbsp butter
salt
pepper
basil (for serving)
Parmesan cheese (for serving)

Utensils: knife, cutting board, pot, bowl (large), slotted spoon, colander, bowl (small), citrus press, fine grater

1 head broccoli - 7 oz Italian sausages - 1 clove garlic

knife - cutting board

Cut broccoli into small florets. Remove the casings from the sausage and chop. Finely slice garlic.

salt

pot - bowl (large) - slotted spoon

Bring a pot of salted water to boil. Blanch broccoli florets in water for approx. 3 min., then transfer to ice water. Once cool, cut florets into small pieces.

10½ oz rigatoni - ¼ cup olive oil

colander - bowl (small)

Cook rigatoni in the broccoli water, according to package instructions. Drain, reserving some pasta water, and set aside. Add olive oil to a pan over medium-high heat. Then add sausage and garlic, and let brown.

½ cup pasta water - 1 tsp chili flakes - 1 lemon - 1½ oz Parmesan cheese - 1 tbsp butter - salt - pepper - basil (for serving) - Parmesan cheese (for serving)

citrus press - fine grater

Add broccoli, rigatoni, pasta water, chili flakes, lemon zest and juice, butter, and Parmesan cheese. Season with salt and pepper. To serve, garnish with basil and more cheese. Enjoy!